The Best Chicken Chili Recipe! This red chicken chili recipe is so easy to make with simple ingredients. Healthy and delicious!
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There is nothing more comforting than a cozy bowl of chili, especially on a chilly day!
This healthy red chicken chili recipe is just the thing when you need a quick and easy meal that is equally as delicious and can be made on your stove, or in your crockpot/instant pot!
This chili is the perfect cross between a White Chicken Chili and our Ground Turkey Chili. You will love it!
Why this is The Best Chicken Chili Recipe
There are so many reasons we love this delicious chili:
- Budget-friendly – You can make this easy chili with basic pantry/fridge staples for an affordable meal.
- Protein packed – There are 33 grams of protein for every cup of this chicken chili, so it is guaranteed to keep you full!
- Loaded with flavor – Common spices like paprika, chili powder, and cumin give this chili a rich flavor!
Red Chicken Chili Ingredients
Here’s what you need to make this recipe:
- olive oil
- onion, garlic
- crushed tomatoes
- paprika, red pepper flakes, chili powder, cumin, salt, pepper
- red bell peppers
- black beans
- frozen corn
- chicken broth
- chicken breasts
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Chicken Chili on the Stove Top
- Heat oil in a pot. Cook onions & garlic for 5 minutes until they are translucent and soft.
- Stir all of the remaining ingredients together in the pot until thoroughly mixed.
- Bring chili to a low boil. Once boiling, reduce heat and cook for 2 hours on low-medium heat, stirring every 20 minutes.
How to make Crockpot Chicken Chili
- Heat oil in a pan. Cook onions & garlic for 5 minutes until they are translucent and soft.
- Stir all of the ingredients together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours.
Instant Pot Chicken Chili Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 5 minutes. Heat oil in the pot. Cook onions & garlic for 5 minutes until they are translucent and soft. Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add all ingredients to the pot. Stir together well.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
SUBSTITUTIONS FOR CHICKEN CHILI
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders. You can also substitute with ground turkey or ground beef. Check out our Ground Turkey Chili or Vegetarian Chili
Crushed Tomatoes: If you can’t find crushed tomatoes, you can use whole tomatoes that have been pulsed in a food processor or blender.
Spices: Feel free to add more/fewer spices depending on your tastes. You could also add chopped, de-seeded jalapeno to the crockpot for more spice!
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Beans: We highly recommend using no salt added or low salt beans. Any beans will work in this recipe. You can use black beans, kidney beans, navy beans or pinto beans. If you prefer a no beans chili recipe, we love this Paleo Turkey Chili. For a white bean chili, try this Chicken White Bean Chili.
Veggies: You can use more or less of any veggies you want in this recipe. It’s a pretty flexible recipe. If you want to add pumpkin, we love this Pumpkin Chicken Chili.
Corn: Feel free to omit corn from this recipe
To Make it Lower Carb: Lessen the amount of beans or corn. Add more chicken.
Chicken Chili Recipe FAQ
Obviously, you need a good base, but the most important part of chili is the blend of spices that give the classic chili flavor!
The low-heat simmering will thicken the chicken chili.
Typically, chili should be cooked for a long time to allow the flavors to meld together, but you can overcook it causing the chicken to get dry or tough.
How to serve this Red Chicken Chili Recipe
- Over rice or quinoa: Our favorite way to serve this is over white or brown rice
- Other things to serve this chili over: cauliflower rice, Crispy Sheet Pan Roasted Potatoes, over greens as a “salad topping”
- With Green Beans or Brussels Spouts
- With a salad
- Toppings: Guacamole, jalapeños, avocado, and chopped onion are all great paleo toppings for this recipe. If you’re not strict paleo you could add cheddar cheese or crushed tortilla chips.
How to store Red Chicken Chili
Storing: How long does Chicken Chili last in the fridge? This will last in the refrigerator for up to 4 days in an airtight container
Can Chicken Chili be frozen? : You can freeze this recipe for up to 3 months. We like these molds for freezing – code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy chili recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Red Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 cup onion minced
- 1/2 tablespoon garlic minced
- 15 oz can crushed tomatoes low salt if necessary
- 1 tablespoon paprika
- 1/8 teaspoon red pepper flakes omit for less spicy
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup red bell peppers diced
- 1 cup black beans rinsed & drained
- 1 cup frozen corn defrosted
- 1 cup chicken broth low salt if necessary
- 1 lb boneless, skinless chicken breasts cut into ½ inch square cubes
Instructions
Stovetop Instructions:
- Heat oil in a pot. Cook onions & garlic for 5 minutes until they are translucent and soft.
- While onion/garlic are cooking, chop all vegetables + prepare spices.
- Stir all of the remaining ingredients together in the pot until thoroughly mixed.
- Bring chili to a low boil. Once boiling, reduce heat and cook for 2 hours on low-medium heat, stirring every 20 minutes.
- Serve over rice with your favorite chili toppings!
Crockpot Instructions:
- Heat oil in a pan. Cook onions & garlic for 5 minutes until they are translucent and soft.
- While onion/garlic are cooking, chop all vegetables + prepare spices.
- Add cooked onions/garlic to the crockpot, along with all ingredients.
- Stir all of the ingredients together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours.
- Serve over rice with your favorite chili toppings!
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 5 minutes. Heat oil in the pot. Cook onions & garlic for 5 minutes until they are translucent and soft.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add all ingredients to the pot. Stir together well.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
- Serve over rice with your favorite chili toppings!
Jerome Jostes says
This was fantastic! Although I left the spicy part out lol!
Thank you for making a lot of these delish healthy recipes it truly has helped me tremendously. =)